Does anyone know why the recipe says not to use sourdough? Is it the taste? Or is it the texture? And has anyone used sourdough anyway?
Recipe question for:
Zuni Café Bread Salad with Currants, Pine Nuts, Scallions & Roasted Chicken
Recommended by Food52
7 Comments
"I don't use sourdough or levain-type bread for this recipe, finding the sour flavor too strong and rich for this dish."
Sadly, many of these edited/transcribed cookbook recipes strip a lot of the valuable points out. This Food52 edited version of Rodgers recipe is an example of what is missing.
The Zuni Cafe roasted chicken/bread salad recipe is 4.5 pages. Stripping it down to just cooking instructions destroys most of the value of Rodgers' writing.
Pity.
The crumb of sourdough is not inherently dense or tough either. If it's a true rustic, lean bread it should have an irregular, open crumb whether it's made with commercial or wild yeast (though I aspire to have a more open crumb, a girl can dream).